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- Leigh Ann
- 1/2 lb (.2 kg). ground chuck or lean ground beef
- 1/2 lb (.2 kg). sausage (preferably italian)
- 1/4 onion, minced
- 1 can tomato sauce
- 1 can cut tomato, undrained
- 1 Tbsp (15 ml). Oregano
- 1 Tbsp (15 ml). Thyme
- 1 Tbsp (15 ml). Basil
- 1 Tbsp (15 ml). Garlic Powder
- a dash of pepper
- In a large skillet, brown the ground chuck and sausage.
- Pour meat into a collander to drain.
- Using the same skillet, saute the onion in whatever grease is left from the meat.
- Add the tomato sauce and tomatoes and bring to a boil.
- Reduce heat. Add herbs and return meat to skillet.
- Cover and simmer for about 12 minutes, stirring occasionally.
- Season with pepper to taste.
- Serve over hot spaghetti!
- If you prefer, you can omit the meat, and saute the onion in a Tbsp. of
vegetable oil instead. Or, you could saute 1/2 green bell pepper, chopped,
along with the onion. Also, if you're in a hurry, you can use 2 cans of
tomato sauce, omitting the canned tomatoes, use a Tbsp. of Onion powder
instead of the onions, and cook, uncovered, for 3 minutes instead of
simmering. For extra tasty spaghetti, try sprinkling a little parmesan
cheese over the sauce just before serving.
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